These light and crispy fish tacos are such a treat. A simple cabbage slaw and a combination of yogurt and sour cream kicked up with a little spice, make for the most satisfying, vacation worthy meal.
Combine ingredients for crema in a small bowl and set aside. Adjust seasoning to your level of desired spiciness. If you like it extra spicy, finely chop up a canned chipotle pepper and add to the mixture.
In a medium bowl, combine ingredients for cabbage slaw in a bowl and set aside.
In a medium bowl, whisk all dry ingredients for the batter. While whisking, slowly add the beer, followed by the hot sauce and thoroughly mix until fully combined and no lumps remain. Add fish pieces to the batter and coat evenly.
Prepare a sheet pan with paper towels. In a large Dutch oven, heat about ½ - ¾" of vegetable oil to 350°. When the oil is hot, carefully place a few pieces in the oil and cook till golden, about 2-3 minutes on each side. Place fried fish on paper towels and sprinkle with a little kosher salt. Repeat with remaining fish, adjusting the temperature as needed to maintain 350° temperature.
Fill warm tortillas with fish, slaw, crema and toppings. Enjoy every single spicy, crispy bite!